Baking has always been a cherished activity in my household, especially when it comes to recipes that bring together two classic desserts into one delightful treat. Pecan Pie Brownies are a prime example of this, combining the rich, chocolatey goodness of brownies with the sweet, nutty flavor of pecan pie. This recipe is perfect for family gatherings or simply as a sweet indulgence on a cozy weekend.
My fondest memory involving pecan pie brownies takes me back to a family reunion in the countryside. We were surrounded by the beautiful fall foliage, and the air was filled with laughter and the smell of delicious food. My aunt brought her famous pecan pie, while I contributed my batch of fudgy brownies. We ended up combining the two desserts into one, creating an instant hit that everyone adored. This recipe is inspired by that unforgettable day.
What I love about pecan pie brownies is the versatility. You can make a few tweaks to suit your taste preferences or dietary needs. For instance, swapping out the granulated sugar for coconut sugar or using dark chocolate cocoa powder can add a deeper, richer flavor. If you’re a fan of a more pronounced pecan taste, consider adding a few drops of pecan extract to the brownie batter. For those who prefer a gluten-free option, almond flour can be a great substitute for all-purpose flour.
The combination of gooey brownies and a caramel-like pecan topping is truly irresistible. The slight crunch from the toasted pecans paired with the moist, dense brownie creates a perfect texture contrast. These brownies are not only a treat for the taste buds but also a feast for the eyes with their beautiful, glossy pecan topping.
Whether you’re hosting a dinner party, attending a potluck, or just craving something sweet, these pecan pie brownies are sure to impress. They capture the essence of both desserts wonderfully, making them a unique addition to any dessert table. I hope you enjoy making and savoring these as much as I do.
Making Pecan Pie Brownies
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Ingredients
- 1 cup unsalted butter, melted
- 1 cup packed brown sugar
- 2 tablespoons coconut or vegetable oil
- 1 cup granulated white sugar
- 4 large eggs
- 1 cup all-purpose flour
- 1 cup cocoa powder, unsweetened
- 1 teaspoon vanilla extract (optional)
- 1/2 teaspoon salt
- 1 cup brown sugar
- 3/4 cup corn syrup or maple syrup
- 1/4 cup butter, melted
- 3 large eggs, lightly beaten
- 1 teaspoon vanilla extract (optional)
- 1 1/2 cups pecans, toasted and coarsely chopped
Directions
- In a mixing bowl, combine melted butter, oil, and both types of sugar. Beat in eggs and optional vanilla extract until well mixed.
- Gradually add in the flour, cocoa powder, and salt, stirring until just combined.
- Spread the batter into a greased or parchment-lined 9×13 inch baking dish.
- Bake in a preheated oven at 350°F for about 15 minutes, until the top starts to set but is still slightly jiggly. Remove from the oven.
- In a saucepan, mix together the brown sugar, corn or maple syrup, melted butter, beaten eggs, optional vanilla, and chopped pecans. Cook over medium heat, stirring, until the mixture thickens, about 5 minutes.
- Pour the pecan mixture over the partially baked brownie layer in the pan.
- Return the dish to the oven and bake at 350°F for another 20 minutes, until the pecan layer is set but still slightly jiggly. Let cool before serving.
Storing Suggestions:
Store the pecan pie brownies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week or freeze them for up to 3 months. When ready to eat, allow the brownies to come to room temperature or warm them slightly in the microwave.
FAQs:
Can I use a different type of nut instead of pecans?
Yes, you can substitute pecans with other nuts like walnuts or almonds. The texture and flavor will be slightly different, but it should still be delicious.
What can I use as a substitute for corn syrup?
If you prefer not to use corn syrup, you can substitute it with maple syrup or honey. Keep in mind that these substitutes may slightly alter the taste and consistency.
How do I know when the brownies are done baking?
The brownies are done when the top is set and the pecan layer is mostly firm but still a bit jiggly. This ensures the brownies are fudgy and not overbaked.
Can I make these brownies ahead of time?
Yes, you can prepare the brownies a day or two in advance. Store them in an airtight container at room temperature or in the refrigerator. They often taste even better the next day.
How should I cut the brownies to get clean slices?
For clean slices, use a sharp knife and wipe it clean between cuts. You can also chill the brownies in the refrigerator for easier slicing.
Can I add chocolate chips to the brownie batter?
Yes, adding chocolate chips to the brownie batter will give it an extra chocolatey flavor. Fold in about 1 cup of chocolate chips before spreading the batter into the baking dish.
Pecan Pie Brownies
Ingredients
- 1 cup melted butter
- 2 tablespoons vegetable or coconut oil
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 4 large eggs
- 1 tablespoon optional vanilla extract
- 1 cup all-purpose flour
- 1 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 1 cup brown sugar
- 3/4 cup maple syrup or corn syrup
- 1/4 cup melted unsalted butter
- 3 large eggs lightly beaten
- 1 teaspoon optional vanilla extract
- 1 1/2 cups toasted and coarsely chopped pecans
Instructions
- Combine melted butter, oil, and both sugars in a bowl, then beat in eggs and optional vanilla extract.
- Gradually mix in flour, cocoa powder, and salt until just incorporated.
- Pour batter into a greased (or lined with foil or parchment paper) 9x13 inch baking dish.
- Bake in a preheated oven at 350°F until the top begins to set and slightly jiggles, about 15 minutes. Remove from oven.
- In a saucepan, stir together brown sugar, maple syrup, melted butter, beaten eggs, optional vanilla, and chopped pecans. Simmer over medium heat, stirring until the mixture thickens, approximately 5 minutes.
- Pour this pecan mixture over the partially baked brownie layer in the pan.
- Return to the oven and bake at 350°F until the pecan layer is set but still a bit jiggly, about 20 minutes. Allow to cool before enjoying!
